Asian Chicken Lettuce Wraps

Servings: 4
Preparation Time: 15 minutes

• 2 tablespoons coconut oil
• 1 inch piece of fresh ginger, diced
• 3 garlic cloves finely diced
• 3 chicken breasts, cut into cubes
• 1/2 teaspoon crushed red pepper
• 1 organic green pepper, diced
• 1/2 pack button mushrooms (or to taste), diced
• 4 organic scallions (green onions) sliced, greens and whites
• 2 tablespoons gluten free tamari
• salt and pepper to taste
• 1 head of bibb lettuce, leaves detached, rinsed, and dried

Heat up the coconut oil in a skillet and add the ginger and garlic. Sauté for a few minutes.

Add chicken and crushed red pepper and cook 5-7 minutes or until cooked through. Add green bell pepper and mushrooms and sauté a few more minutes. Add the scallion in last with the tamari.

If you like your vegetables cooked more, add them in before the chicken. Season to taste with salt and pepper. Serve over 3 or 4 lettuce leaves.

Recipe submitted by Julie, Toms River, NJ

http://www.freecoconutrecipes.com/index.cfm/2011/5/16/asian-chicken-lettuce-wraps

Grilled Chicken and Vegetable Salad

Ingredients:
1 medium red bell pepper, quartered
1 medium zucchini, diagonally cut
1 medium red onion, cut into 1/2-inch slices
2 cups cherry tomatoes
1 pound boneless, skinless chicken breasts
6 cups torn romaine lettuce leaves

Directions:
Grill chicken and vegetables (or leave vegetables raw).  Slice chicken and red pepper.  Arrange lettuce on platter and top with dressing (try the flax seed oil and safflower oil dressing in my other post).  Top with vegetables and chicken.

The Best Vegetable Salad

Ingredients:
1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 1/2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp pomegranate juice
1 tsp salt
1 tsp ground black pepper
1 tsp chopped fresh dill
1 tsp chopped fresh basil
1 1/2 tsp water

Directions:
Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl.  Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl.  Drizzle the dressing over the salad just before serving.

Ingredients:
1/2 pound torn dandelion greens
1/2 red onion, chopped
2 tomatoes, chopped
1/2 tsp dried basil
salt and pepper to taste


Directions:
In a medium bowl, toss together dandelion greens, red onion, and tomatoes.  Season with basil, salt and pepper.


Benefits of dandelion:
http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-dandelion.html